Tag Archive | recipe

Lazy Cabbage Rolls

Growing up I use to spend hours watching my Mom cook, I was even allowed to help! It didn’t matter what she was whipping up I was enthusiastically welcomed to help. I think she instilled my love of cooking into me at an early age. The kitchen was the one place my Mom was relaxed and at ease.

My Mom made many different meals but one of my personal favorites was always cabbage rolls. Tonight I had a craving for some cabbage rolls but didn’t have the time to make the labour intensive recipe so I did the next best thing! Lazy cabbage rolls, aka unstuffed cabbage rolls, aka cabbage casserole, aka inside out cabbage rolls! Whatever you wish to call them they are tasty, quick, and cost effective!

Ingredients
1 pound lean ground beef, ground turkey, or veggie ground round
1 medium onion chopped
3 cloves garlic finely chopped
2 cans of tomato soup
1 large can of diced tomatoes
1 small cabbage chopped (5/6 cups)
2 cups cooked rice
2 cups water
1/2 tablespoon olive oil
1/2 tablespoon garlic powder
1/2 tablespoon Italian seasoning
1/8 teaspoon of cinnamon
Salt and pepper to taste

Method
In a large skillet Sauté onions and garlic in olive oil over medium heat until fragrant, about 2 minutes. Add in ground beef and cook until throughly browned.

Once the beef is well browned add in tomatoes, soup, rice, spices and cook for 2-3 minutes.

Add in the cabbage and water, stir to combine, cover and cook over medium heat for about 15 minutes until cabbage reaches desired consistency.

This dish has a very comfort food feel to me yet is quiet healthy. Mom always serves cabbage rolls with fresh white bread and butter to tone down the health factor 😉

Enjoy!!

Homemade Pesto

Aug18

So my garden has blessed me with an abundance of basil this Summer. In fact I have three varieties! I love basil but Kevin hates it! So tonight after he left for work I decided to whip up a batch of pesto to toss in the freezer for future use.

I like to freeze my pesto in an ice cube tray then transfer to a freezer bag for storage. This method makes it easy for me to pull out as much or as little as I need.

Ingredients
4 cups of fresh basil leaves
1/2 cup pine nuts
1/2 cup fresh parmesan cheese
1/4 cup vegetable oil
1/4 cup olive oil
Juice from 1 lemon
Pinch of sea salt
2 cloves of garlic

Method
I like to put the garlic through the food processor first and then add in the rest of the ingredients and process until smooth.

*note* I like to toast the pine nuts before I process them. This can be done in a couple of ways. These are pricey little nuts so be careful not to burn them! I just toast mine in my little non stick fry pan but in the oven would also work.

~As I mentioned pine nuts are very pricey so feel free to use walnuts or any other nut. I’ve made walnut pesto and it to was delicious.

This pesto is fabulous on pasta, chicken, vegetable, etc.

Homemade Tater Tots

Aug17

So as you know I like to try to eat healthy as often as possible. To me eating healthy doesn’t just mean eating lots of fruits and veggies. Eating healthy means cooking at home and knowing what’s in my food. I often cringe when I read labels and realize despite my wide knowledge of health, food, ingredients I often have no idea what the heck some of those unpronounceable additives are!!!

Whenever possible I like to make things from scratch and when hubby said he was craving tater tots I figured why not give home made a try!! These little tater gems of yumminess turned out better then I could have ever hoped for! They are quick, easy , and much healthier then their store bought companions!

Ingredients
3 cups of shredded potatoes (I used simply potatoes but frozen hash brown shreds or hand shredded would be fine)
1 egg, beaten
1/4 cup parmesan cheese (any shredded cheese will work)
1/4 finely chopped onion
12 crushed soda crackers
2 tablespoons cornstarch
2 tablespoons olive oil
1/2 teaspoon seasoning salt
1 teaspoon Italian seasoning
2 teaspoons garlic powder
1/2 teaspoon black pepper

Method
Mix all ingredients in a large bowl. I used my hands to make sure everything was well incorporated.

Spray a mini muffin tin very well with cooking spray and pack a scoop into each muffin hole. This recipe makes 24 exactly. Conveniently that’s how many holes was on my muffin tin 😉

Bake in preheated oven 425 degree oven for 30 minutes.

After removing from the oven I ran a butter knife around each tot to make removal from the pan a little easier.

These little treats are delicious and come out of the oven nice and crispy! I served them for breakfast with egg muffins in place of hash-brown. I think these would make a perfect side dish for any meal!

I promise they are quick and easy, give them a try!

Blueberry Buttermilk Muffins

Jun9

So I woke up this morning to a dreary rainy day. I wasn’t feeling up to running in the rain so I ventured into the kitchen. Upon inspection of my fridge I decided blueberry buttermilk muffins were in order! They are Kevin’s favorite, I’m such a good wife 😉

Ingredients
2 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup oil or butter (melted)
2 eggs (beaten)
1 cup buttermilk
1 teaspoon of vanilla
1 teaspoon lemon zest (optional)
Pinch of salt
1 1/2 cups blueberries
1 tablespoon flour for dusting berries

Method
In one bowl sift together dry ingredients (flour, baking soda and powder, salt, sugar)

In another bowl whisk together milk, butter or oil, vanilla, eggs, lemon zest. My photos show three eggs because I have super tiny organic farm eggs this week from chickens that just started laying!!!

In a third bowl toss blueberries with the tablespoon of flour.

Make a well in the center of the dry ingredients and pour in liquid ingredients.

Mix until combine but do not over mix.

Fold in blueberries.

Divide mixture into greased muffin tins. I did 6 jumbo muffins and six regular muffins. If you want all regular size I normally get 18 muffins out of a batch.

Bake in preheated oven (350 degrees) for 18-20 minutes for regular size muffins and 24-26 minutes for jumbo muffins. They are done when a toothpick inserted in center comes out clean.

Remove from pan and allow to cool on wire rack.

These muffins are not perfectly sweet without being to sweet. They are great on their own or warm with butter or lemon curd. I know it’s not quite blueberry season yet but I can’t help myself from buying the organic ones to snack on and to bake with!

Homemade Banana Bread

Apr26

I always seem to have over ripe bananas because I only eat green bananas! So what’s a girl to do with all these yellow and over ripe bananas?!?!? Bake banana bread of course!

This recipe produces a dense, moist loaf with lots of banana flavor. Kevin likes it best when I add chocolate chips. It’s a versatile recipe and works well with other additions like nuts, coconut, dried fruit, etc. Today I will share with you the basic no fail chocolate chip banana bread recipe.

Ingredients
1/2 cup butter
1 cup of sugar
2 eggs 1 tsp vanilla 3 to 4 ripe bananas to equal one cup mashed

2 cups flour
1 tsp baking soda
1/2 tsp baking powder
Pinch salt
1 cup chocolate chips

Method
Cream together butter and sugar once creamed add in eggs one at a time. Add vanilla.

Once these ingredients are combine add in banana and combine again.

In a separate bowl combine dry ingredients. Once dry ingredients are mixed add to wet and mix.

Fold in chocolate chips, transfer to greased loaf pan and bake at 350 degrees for 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

I always like to have this banana bread slathered in peanut butter, however I can tell you from experience it makes delicious French toast!

Pumpkin Spice Muffins

Apr18

Want to bake the easiest muffins ever? Six ingredients, no mixer, extremely low fat, and delicious! These pumpkin spice muffins are moist and taste awesome. Here’s the secret….the base is a boxed spice cake mix! Don’t judge! I won’t tell if you don’t! These muffins come out of the oven tasting like they were baked right from scratch!

Ingredients
1 box Spice cake mix
1 can pumpkin purée
1/2 cup water
1/2 cup white chocolate chips
1/2 cup of raisins
1/2 cup chopped pecans

Method
Dump cake mix into a bowl, add pumpkin purée and water, mix well. Fold in chocolate chips, raisins, and pecans.

Divide evenly into 18 regular lined or sprayed muffin tins and bake for 18-20 minutes at 350 degrees until a toothpick inserted into the center of a muffin comes out clean.

These muffins are so quick and easy you will be amazed something so simple can taste do good.

Cilantro Lime Tilapia

Apr16

Happy Tuesday Blog Friends! My consumption of lime and cilantro is seriously out of hand! I think I’m edging dangerously close to the need for an intervention!!!

Earlier today I decided to make cilantro lime marinated tilapia for dinner and luckily I remembered to document the super easy process!!! (Blog fail/slack that Katie)

So with minimal time, effort and ingredients you can whip up a tasty healthy dinner and knock a fish serving off the must eat list for the week! I used Tilapia but this would also work on cod, halibut, salmon, etc.

Ingredients
1 cup cilantro leaves
Juice and zest from 2 large limes
1 garlic clove
Fresh jalapeño – base amount on how much kick you want your fish to have
1 tablespoon extra virgin olive oil
Fresh ground pepper and salt to taste
Fish of choice -This amount of marinade will work for 4 filets of fish as well.

Method
Place filets in a shallow baking dish and dust with salt and pepper. Zest limes directly over fish. Set aside.

In a mini food processor, Magic bullet or blender place cilantro, lime, jalapeño, olive oil and blend until combine.

Pour over fish and place in refrigerator to marinade for a few hours.

Bake covered in 350 degree oven for 20 minutes or until fish flakes easily with a fork.

I hope you enjoy this recipe, it’s fresh, easy, healthy and filling. Plus it’s a pretty color! I promise to lay off the cilantro lime inspired recipes.

Mini Apple Pies

Apr12

So as I no longer sleep past 7 am because my body hates me, I decided to make some mini pies!

This is a recipe I created and quite enjoy as is. Feel free to add more cinnamon or nutmeg to your liking. I keep the cinnamon content low as my Dad can’t have much cinnamon. I however love cinnamon but find the amount in the recipe while mild is still enough. Enjoy!

Ingredients

12 Tart shells

Filling
3 cups peeled and chopped apples
1/8 brown sugar
1/8 cup white sugar
1/8 cup flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons lemon juice
Lemon zest
1 teaspoon vanilla

Crumble Topping

1/2 cup oats
1/2 brown sugar
1/4 flour
1/4 butter
1/4 teaspoon cinnamon
Pinch of nutmeg

Glaze (optional)
1/2 icing sugar
1-2 tablespoons freshly squeezed lemon juice

Method
Place frozen tart shells on a cookie sheet and set aside to defrost.

Peel and chop apples into small cubes mix medium bowl with remaining filling ingredients and set aside.

Note: I use vanilla sugar instead of plain white sugar and fresh ground cinnamon and nutmeg. These are options but not necessary .

Mix all ingredients for crumble topping together until mixture resembles course breadcrumbs.

I use my hands for this as I find working the butter with my fingers yields the best results.

Divide apple mixture equally among the 12 tart shells. Do not over fill the tarts.

Divide crumb mixture equally among
the tarts to top them.

Place in preheated 375 degree oven on the middle rack and bake for 25 minutes.

At 25 minute mark place on lowest rack and bake for another 5 minutes

Pies are done when topping and tart shells are nicely browned and apples are soft!

The Cowboy Burger

Mar29

So the weather has been spectacular and it got Kevin and I thinking about making some burgers on the barbecue. So last night when we went grocery shopping we made sure to pick up all the ingredients!

I got to thinking a stuffed burger was what I wanted so I went to work and came up with these honking burgers! They are stuffed with all sorts of good stuff but the key is the cheese and the bacon!

Like with the Turkey burgers I posted I suggest making these burgers in advance and letting them sit covered in the fridge so the flavors can really come together.

Ingredients
1 pound lean ground beef
1/3 cup finely chopped onion
1/3 cup finely chopped pepper
1 egg
1/2 cup real bacon bits
1 cup cubed jalapeño jack cheese
1/4 cup barbecue sauce
1/3 cup oats
1/4 cup crushed nacho chips
1/4 cup crispy onions
4 cloves garlic
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon salt free seasoning
Pepper to taste

Method
Combine all ingredients in a large bowl and combine well. Form into patties and cover then refrigerate.

Cooking
I would imagine these could be pan fried but barbecued is best! I started them on foil liberally sprayed with cooking spray and then transfer to grill for the last five minutes of cooking. Be sure to cook to a safe internal temperature.

I served these burgers with maple bacon, havarti cheese, hot peppers, mini pickles and sautéed onions and mushrooms!!!

Ummmm delicious!!!!

Spinach Salad With Warm Bacon Dressing!

Mar25

So I survived my first shift back at work. I feel mostly better but still have a bit of a cough. I am however extremely cranky! Never a good thing!

Anyways tonight I made spinach salads for dinner at work, complete with homemade warm bacon rosemary dressing. I am not going to lie to any of you and say this salad is healthy! It isn’t! The main ingredient is bacon (fat)! Proceed with cation! While it may be high on the fat scale it is even higher on the delicious scale! It is a super quick meal to throw together and yet impressive enough to serve at a dinner party. It can be served with chicken breast as a meal or as a simple side salad.

Ingredients
-For two good size dinner salads-
4 to 6 cups baby spinach
2 hard boiled eggs (cooled)
4 strips of bacon (reserve grease)
4-6 mushrooms sliced
1/4 cup finely chopped red onion
1/4 cup vinegar
1/4 cup brown sugar
Sprig of thyme
Sprig of rosemary

Method
Pan fry bacon to desired crispness. Meanwhile assemble spinach, dliced mushrooms, onion on plate or bowl. Remove bacon from pan and chop, add half to each salad. Add one sliced egg to each salad.

To make dressing leave about 1/8 of a cup of the bacon grease in the frying pan and add in chopped rosemary, thyme, brown sugar and vinegar. Whisk all ingredients together over medium heat. Cook long enough to allow mixture to come together and heat through.

That’s it! It’s as simple as that! Drizzle warm dressing over salad and serve.

Sometimes if I’m feeing adventurous i’ll add some smoked Gouda or mozzarella cheese into the mix. If I’m feeling especially ambitious I will lightly sauté the mushrooms and onions before adding them to the salad.

Life With The McGavins

100% Not Sugar Coated